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Chirashi bowl with fresh salmon, avocado, cucumber, and nori
Japanese style Chirashi with fresh fish and roe

Classic Chirashi Bowl with Sashimi and Roe

Author: Flavelo
Recipes Main Courses
'Chirashizushi' means 'scattered sushi.' It is the oldest and least formal style of sushi: no rolling or shaping required, just a bowl of perfectly seasoned rice generously topped with treasures from the sea. Ideally suited for a home sushi experience without the technical difficulty.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rice cooker or heavy-bottomed pot
  • Wooden tub (hangiri) or wide glass bowl
  • Fan (to cool rice)
  • Sharp knife

Allergen Information

⚠️ Fish
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Rinse the rice in cold water 3-4 times until the water runs clear. Soak for 30 minutes.

Tip: Washing away excess starch is critical so the grains remain distinct and don't become a gummy mash.
2 ✓

Cook rice (in a rice cooker or covered pot). Once done, let steam covered for 10 minutes.

Tip: Steaming allows moisture to redistribute evenly within the grains.
3 ✓

Transfer rice to a wide bowl. Sprinkle with sushi vinegar and gently fold with a spatula using a slicing motion while fanning the rice.

Tip: The slicing motion prevents crushing grains. Fanning gives the rice its characteristic sheen.
4 ✓

Cube the fish and avocado. Slice cucumber into thin strips or cubes. Cut nori into thin strips with scissors.

Tip: Slice fish in one smooth motion with a sharp knife to preserve texture.
5 ✓

Assembly: Place warm rice in bowls. Scatter nori strips on top.

Tip: Nori between rice and toppings stays crisp.
6 ✓

Artfully arrange the fish, avocado, and cucumber on the rice. Crown with the roe.

7 ✓

Drizzle lightly with sesame oil and serve with soy sauce on the side.

Recipe FAQ

Can I use regular rice?
Not recommended. Short-grain sushi rice (japonica) has the necessary stickiness and texture.
Where do I find roe?
Look for Tobiko (flying fish roe) or Salmon Roe (Ikura) at Asian markets or high-end seafood counters.

Ingredients

  • 1 cup Sushi Rice (uncooked)
  • 1 1/4 cups Water
  • 3 tbsp Sushi Vinegar (seasoned rice vinegar)
  • 1 tbsp Soy Sauce
  • 5 oz Fresh Sashimi-Grade Salmon or Tuna
  • 2 oz Fish Roe (Ikura or Tobiko)
  • 1 pc Ripe Avocado
  • 1/2 pc Cucumber (English or Persian)
  • 1 tsp Toasted Sesame Oil
  • 1 sheet Nori Seaweed